Energy Balance and Body Composition:
If you stay at a healthy body weight, you increase your chances of living a long
and healthy life.
But, in the last _ years, there has been a dramatic increase in the percentage of
individuals who are o
Lecture 3: The Digestive System & Absorption
Introduction to the Digestive System:
The primary function of the digestive system is to break food into smaller
components through a process called Digestion.
These smaller components are then absorbed (take
Lecture 2: Planning a Healthy Diet
Careful dietary selections can make an enormous difference between providing you with
abundant robust health, or something far short.
Here are 5 different strategies to help you plan a healthy diet:
A) The Plate Method:
Lecture. 12: Water Soluble Vitamins
The water soluble vitamins are Vitamin B, Vitamin C
They are absorbed into the bloodstream, and do not require protein carriers
They are water soluble and excesses are excreted readily by the kidneys
Lecture 1: Introduction
What is Nutrition?
According to the American Medical Association, nutrition is the science of foods
and their components (including nutrients and other substances they contain),
their actions, interactions and balance in relation
Physical Activity and Nutrition
Of all provinces, British Columbia has the lowest inactivity rate of Canadian
provinces at 46 %
Estimation of reducing the physically inactive population to 10% would save approx.
$5 billion in lifetime costs
Fat Soluble Vitamins
What to studyfor this lecture/chapter
For each vitamin, it is important to know the:
effects of deficiency
effects of toxicity
You should be able to identify foods rich in each particular vitamin.
Lecture. 10: Disordered Eating & Eating Disorders
Approximately 3% of Canadian women will be affected by an eating disorder
during their lifetime (5% in North America)
Since 1987, hospitalization for eating disorders has increased 34% amon
Lecture 5: Fats (lipids)
What are Fats (Lipids)?
Fats, or technically lipids, give food a creamy feel, and add considerable flavor.
Fats are more energy dense (9 kcal /g) than either carbohydrates or proteins.
They dont dissolve well in watery solution
Proteins are the building blocks of the human body, forming about 17% of body
Proteins form the major part of lean body tissue; forming muscle, connective
tissue, organs, DNA, hemoglobin, antibodies, hormones and enzymes.
Lecture 4: Carbohydrates
Types of Carbohydrates
Carbohydrates are classified into two main groups; simple & complex
o Monosaccharides (Glucose, fructose, Galactose)
o Disaccharides (Maltose, Sucrose, Lactose)
Lecture. 9: Obesity
In Canada 15% of Canadian are obese, 48% are overweight
Overweight and obesity are estimated to cost the Government of Canada
approximately $3.1 billion dollars annually
In British Columbia alone, the direct cost